Goat Cheese Crusted Lamb

If you love both lamb and goat cheese (and who doesn’t) this recipe from Suis Generis in the Bywater is going to be one of your favorites. And the good news is that, although the menu at the restaurant changes every week, you can make this yourself at home as often as you like. We think it’s TDF.

Main Ingredient:

• 3 pounds leg or rack of lamb

Note: You can use any cut of lamb from a leg to T-bones to chops.

Ingredients for Goat Cheese Mixture:

• 1 pound goat cheese
• 1 cup panko
• 2 tablespoons minced garlic
• 3 tablespoons fine chopped herbs
• 4 eggs
• ½ teaspoon salt
• ½ teaspoon paprika
• ½ teaspoon fresh ground pepper
• 1 teaspoon lemon zest
• 1.5 teaspoon Green Tabasco
• 1 cup parmesan

Directions for Goat Cheese Mixture:

1. Mix well. The consistency should be firm and sticky so it adheres to lamb.
2. Add a bit of olive oil if needed.

Ingredients for Mustard Basting Sauce:

• 1 cup Creole mustard
• 1 tablespoon minced garlic
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon cumin

Cooking Directions:

1. Mix mustard basting sauce ingredients thoroughly, then coat the lamb all over with the mixture.
2. Bake or barbecue cook your lamb until the center reaches 130 degrees.
3. Drizzle lemon juice on lamb several times while cooking.
4. Once the internal temperature reaches 130 degrees, remove from heat and put a thin layer of the mustard basting sauce and a 1/2-3/4 inch coat of goat cheese mixture on the TOP side only.
5. Bake to finish so cheese is cooked and firmed up and internal temperature is 140.

Note: If you prefer your lamb medium rare, then do the initial cook to 125 degrees and the final cook to 135 degrees.